Cheddar cheese and pesto add kick to fried green tomatoes

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From the August 2018 issue

friedgreentomatoes-AUG2018 Coastal Cuisine - Delaware Beach Life - Results from #3Patsy Rankin knows her vegetables, and not just because she is the chef and owner of Patsy’s Restaurant in Bethany Beach. For 20 years, Rankin was a vegetarian.

“I do eat meat and seafood now, but on many days, I’m all vegetarian,” says the Ocean View resident, whose restaurant opened its doors in 2000.

Rankin is in the right place then. At this time of year, tables at area farmers markets are laden with purple and white eggplants, cartons of green beans, sweet peppers and, of course, tomatoes.

With the popularity of heirloom varieties, tomatoes now come in an array of colors, from royal purple to fire engine red. At Patsy’s, however, it’s the unripe tomatoes that get the diners’ attention. The fried green tomato starter is a menu mainstay.

Light, refreshing ceviche beats the heat of standing over a stove

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From the July 2018 issue

July2018-recipe Coastal Cuisine - Delaware Beach Life - Results from #3By July, many home chefs dread standing over a hot stove, and the appeal of outdoor grilling has melted with the heat. Enter ceviche, seafood that “cooks” in citrus juice and is served cold. The dish is a favorite at Egg, a restaurant on the circle in Rehoboth Beach.
Owned by Missi Moore Postles, Egg bucks the norm when it comes to the expected breakfast and brunch offerings. The ceviche there — served with avocado toast — is one example. Another is The McQuay, which honors the building’s former owner, the late Butch McQuay, who ran the iconic McQuay’s Market there for many years.
The dish features barley sauteed with fresh spinach, roasted beets, carrots and panko-crusted goat cheese — all topped with a sunny-side-up egg and served on toast. Pair it with a breakfast margarita made with orange marmalade or a bloody mary garnished with sriracha-candied bacon.

Although brief, the local strawberry season is long on flavor

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From the May 2014 issue

StrawberrySalad Coastal Cuisine - Delaware Beach Life - Results from #3Thirty-four years ago, Patty Parsons married into a family with Sussex County roots. Not only did the Wilmington native need to get better acquainted with her downstate in-laws, but she was also introduced to an unfamiliar dish that appeared at most family get-togethers: strawberry-pretzel salad.

Although there are variations, the dish usually includes gelatin, whipped cream and cream cheese. “I thought it was dessert, and they thought it was a side dish,” recalls Parsons, who now lives in Millsboro. As a compromise, she puts it on a buffet so diners can choose when to spoon it on their plate. (At The Georgia House, which has locations in Selbyville, Millsboro and Milford, the dish is listed as a side and not a salad. “It’s very popular,” says general manager Kristal Hastings.)

Many recipes call for frozen strawberries, but when the season is ripe — from about the middle of May to mid-June — many opt for fresh. And no wonder. Nothing says summer like a fat strawberry, oozing juice and colored red all the way through.